Homemade Cauliflower Rice with Ground Beef

Finding a satisfying dinner that’s both healthy and filling can feel like an uphill battle, especially when you’re trying to cut back on carbs but still want something that feels like a real meal. You know the struggle – you want comfort food that won’t leave you feeling heavy, but salads just don’t cut it when you’re craving something hearty.

That’s where this cauliflower rice with ground beef comes to the rescue. It’s got all the comfort of a traditional rice dish, but with way fewer carbs and tons more nutrition. Plus, it comes together in one pan, which means less cleanup and more time to actually enjoy your evening.

What Kind of Ground Beef Should I Use?

For this cauliflower rice recipe, you’ll want to use ground beef with a fat content between 80/20 and 85/15 – this gives you enough fat for flavor without making the dish too greasy. Ground beef that’s too lean, like 93/7, can end up dry and lacking in taste, while something like 73/27 might leave you with excess grease to drain off. If you’re watching your budget, ground chuck works perfectly and has great flavor. Just make sure to break it up well as it cooks so it mixes nicely with the cauliflower rice and absorbs all those spices.

Options for Substitutions

This recipe is super flexible and works great with whatever you have in your kitchen:

• Ground beef: You can easily swap this for ground turkey, chicken, or even plant-based ground meat. If using leaner meats like turkey, you might need to add a tablespoon of oil to prevent sticking.
• Cauliflower rice: Regular white or brown rice works perfectly if you prefer traditional grains. You’ll need about 1 cup of uncooked rice and will need to adjust cooking time and liquid accordingly. Quinoa is another great option.
• Bell peppers: Any color bell pepper works, or you can use poblano peppers for a mild kick. Zucchini or mushrooms make good substitutes if you’re out of peppers.
• Diced tomatoes: Fresh tomatoes work great – just use about 2 medium tomatoes, diced. You can also use tomato sauce, but reduce the amount to about ¾ cup since it’s more concentrated.
• Spices: Don’t have all the spices? Taco seasoning packets work in a pinch – use about half a packet. Italian seasoning can replace the oregano, and chili powder can substitute for both cumin and paprika.
• Cilantro: If you’re not a cilantro fan, fresh parsley or green onions make great garnishes. You can also skip the fresh herbs entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cauliflower rice with ground beef is adding the cauliflower rice too early, which turns it mushy and watery – always add it during the last 5-7 minutes of cooking to keep it tender but not soggy.

Another common error is not draining excess fat from the ground beef after browning, which can make your dish greasy and prevent the flavors from properly melding together.

If you’re using frozen cauliflower rice, skip the thawing step and add it straight from the freezer to avoid extra moisture, and make sure to cook your aromatics like onion and garlic until fragrant before adding the beef for better flavor development.

Finally, don’t forget to let the diced tomatoes cook down for a few minutes to concentrate their flavor and reduce excess liquid that could make your cauliflower rice watery.

What to Serve With Cauliflower Rice and Ground Beef?

This hearty cauliflower rice dish is pretty much a complete meal on its own, but I love adding a dollop of sour cream or Greek yogurt on top to cool down those warm spices. A simple side salad with lime vinaigrette pairs really well with all those Mexican-inspired flavors, or you could serve it with some warm tortillas if you want to turn it into soft tacos. For extra richness, try adding some sliced avocado, shredded cheese, or even a fried egg on top. If you’re feeding a crowd, black beans or pinto beans make a great addition to bulk it up even more.

Storage Instructions

Refrigerate: This cauliflower rice with ground beef keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those spices have more time to meld together. It’s perfect for meal prep lunches throughout the week!

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Just make sure to let it cool completely first, and leave a little room for expansion. I like to portion it out into individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stovetop over medium heat until warmed through. If it seems a bit dry after reheating, just add a splash of water or broth to bring back some moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 60-75 g
• Fat: 45-55 g
• Carbohydrates: 45-60 g

Ingredients

For the skillet mixture:

• 1 lb ground beef
• 12 oz riced cauliflower (fresh or frozen)
• 1 small onion, diced
• 1 cup sliced bell pepper (fresh or frozen)
• 3 garlic cloves, minced
• 1 can (14.5 oz) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 tsp cayenne pepper, or to taste
• Salt, as needed

For serving:

• Chopped cilantro

Step 1: Brown the Beef and Sauté Aromatics

• 1 lb ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• salt, as needed

Heat a large skillet over medium heat.

Add the ground beef and break it up with a spatula.

As the beef begins to brown, add the diced onion and minced garlic.

Continue cooking until the beef is fully browned and the onion is softened, about 6-8 minutes.

I always take care to stir frequently so the garlic doesn’t burn and the onion becomes sweet.

Step 2: Cook Cauliflower and Bell Peppers

• 12 oz riced cauliflower (fresh or frozen)
• 1 cup sliced bell pepper (fresh or frozen)

Add the riced cauliflower and sliced bell peppers to the skillet with the cooked beef, onion, and garlic (from Step 1).

Stir well to combine everything.

Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

If using frozen vegetables, make sure to cook off any extra moisture.

Step 3: Add Tomatoes and Spices

• 1 can (14.5 oz) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 tsp cayenne pepper, or to taste
• salt, as needed

Pour in the chopped tomatoes and sprinkle in the ground cumin, paprika, dried oregano, cayenne pepper, and a pinch of salt.

Stir everything together, making sure the spices are evenly distributed.

I like to taste and adjust the cayenne for just the right level of heat.

Step 4: Simmer to Blend Flavors

Allow the mixture to simmer for another 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded together.

Taste and adjust the seasoning with more salt if needed.

Step 5: Garnish and Serve

• chopped cilantro

Remove the skillet from heat.

Sprinkle the chopped cilantro over the top just before serving.

For a brighter flavor, I sometimes squeeze a little lime juice over the finished dish before serving.

Homemade Cauliflower Rice with Ground Beef

Delicious Homemade Cauliflower Rice with Ground Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 925

Ingredients Method

Ingredients

  

For the skillet mixture:

• 1 lb ground beef
• 12 oz riced cauliflower (fresh or frozen)
• 1 small onion, diced
• 1 cup sliced bell pepper (fresh or frozen)
• 3 garlic cloves, minced
• 1 can (14.5 oz) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 tsp cayenne pepper, or to taste
• salt, as needed

For serving:

• chopped cilantro

Method

 

1. Heat a large skillet over medium heat. Add the ground beef and break it up with a spatula. As the beef begins to brown, add the diced onion and minced garlic. Continue cooking until the beef is fully browned and the onion is softened, about 6-8 minutes. I always take care to stir frequently so the garlic doesn’t burn and the onion becomes sweet.
2. Add the riced cauliflower and sliced bell peppers to the skillet with the cooked beef, onion, and garlic (from Step 1). Stir well to combine everything. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender. If using frozen vegetables, make sure to cook off any extra moisture.
3. Pour in the chopped tomatoes and sprinkle in the ground cumin, paprika, dried oregano, cayenne pepper, and a pinch of salt. Stir everything together, making sure the spices are evenly distributed. I like to taste and adjust the cayenne for just the right level of heat.
4. Allow the mixture to simmer for another 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded together. Taste and adjust the seasoning with more salt if needed.
5. Remove the skillet from heat. Sprinkle the chopped cilantro over the top just before serving. For a brighter flavor, I sometimes squeeze a little lime juice over the finished dish before serving.